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Ocimum tenuiflorum, commonly known as holy basil, tulsi or tulasi (from Sanskrit), is an aromatic perennial plant in the family Lamiaceae. [2] [3] It is widely cultivated throughout the Southeast Asian tropics. [1] [4] [5] It is native to tropical and subtropical regions of Asia, Australia and the western Pacific. [1]
[citation needed] Lemon basil (Ocimum × citriodorum) is a hybrid between O. americanum and O. basilicum. It is noted for its lemon flavour and used in cooking. [citation needed] Holy basil or tulsi (O. tenuiflorum) is a sacred herb revered as dear to Vishnu in some sects of Vaishnavism.
Every part of the tulasi plant is revered and considered sacred. Even the soil around the plant is holy. The Padma Purana declares a person who is cremated with tulasi twigs in his funeral pyre gains moksha and a place in Vishnu's abode Vaikuntha. If a tulasi stick is used to burn a lamp for Vishnu, it is like offering the deities lakhs of lamps.
Basil is one of the main ingredients in pesto, an Italian sauce with olive oil and basil as its primary ingredients. Many national cuisines use fresh or dried basils in soups and other foods, such as to thicken soups. Basil is commonly steeped in cream or milk to create flavor in ice cream or chocolate truffles. [citation needed]
Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Thai basil leaves are a frequent ingredient in Thai green and red curries, though in Thailand the basil used in drunken noodles and many chicken, pork, and seafood dishes is holy basil.
The Greek basil and various other basils have such different scents because the herb has a number of different essential oils in different proportions for various cultivars. [4] The essential oil from European basil contains high concentrations of linalool and methyl chavicol (estragole), in a ratio of about 3:1.
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